Twice Baked Cheesy Potatoes Recipe from the Smoky Mountain Cookbook

Smoky Mountain Cookbook

Twice Baked Cheesy Potatoes

4 baking potatoes
2 tbsp. margarine
1/2 cup sour cream
1/2 cup grated cheese
2 tbsp. finely chopped
Green onion
1/2 tsp. salt
1/4 tsp. pepper Paprika
1/4 cup bacon bits

Scrub potatoes then prick with fork. Bake in 425° preheated oven 50 minutes. Cut a lengthwise slice from the top of each potato. Remove skin from slice and discard. Scoop out the inside of each potato, leaving 1/2 inch shell. Set shells aside. Mash scooped out potato. Add margarine, then stir in sour cream. Add salt and pepper to taste. Stir in cheese, green onion & bacon bits. Spoon potato mixture into potato shells. Place in an oblong baking dish. Cover and refrigerate several hours or overnight. Bake, uncovered, in 425° oven for 35 minutes or until brown. Sprinkle tops with paprika.

Fried Green Tomatoes

4 green tomatoes, cut in 1/2-inch slices
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1/2 cup milk
Canola oil

Combine cornmeal, flour, salt and pepper. Beat egg slightly then add milk. Dip sliced green tomatoes in egg mixture then coat with cornmeal mixture. Heat oil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Cook until golden brown.

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